Coq-au-vin on skewer
Grilled skewers of mushrooms, chicken and shallot
Put the wine in a pan and leave thyme to thyme with the sprigs of thyme. Allow to cool and discard the thyme.
Ris the leaves of the sprigs of thyme. Cut the chicken into pieces of 3 cm. Slice the garlic.
Mix the chicken with the garlic, oil and thyme. Season with pepper and salt. Let marinate for 30 minutes covered.
Meanwhile, peel the shallots until they disintegrate into a thick and thin part. Boil for 3 minutes in water with salt. Allow to cool.
Remove the stems from the mushrooms and roll the caps in the bacon. Make skewers with alternately chicken, shallot and mushroom.
Brush with the oil. Roast the skewers on the barbecue or in the grill pan in 10 min. Until golden brown and done. Times regularly.
Mix the wine with the mustard and extra virgin oil. Season with pepper and salt. Spoon the vinaigrette over the skewers.
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